Mozzarella, Tomato and Zucchini Quiche

« I just tried out this recipe and couldn’t help myself; I added cumin and some Espelette pepper that I’m particularly fond of in order to spice up the tomatoes on one hand and the eggs on the other. I’ll let you be the sole judge of this house recipe »

Preparation

Press the pie dough gently into a previously buttered quiche or pie pan

Brush the dough at the bottom of the pan with egg yolk and then poke small holes in the dough using a fork

Place the pan with the pastry dough in the oven for 5 to 10 minutes at 400°F (200°C) (th 6) to brown and seal the pastry

Preparation of your quiche filling

Drain the Mozzarella for a few minutes and then cut into thin pieces

Chop up the rosemary and chives

Peel the garlic cloves and chop them until you obtain a purée

Wash, peel, and cut the tomatoes in slices

Wash and cut the zucchinis into very thin slices

Heat the olive oil in a frying pan at high heat

Add the zucchini and cook for 2 minutes

Add the tomatoes, garlic purée, cumin, chives, and rosemary

Reduce heat to minimum, and stir as little as possible to keep the zucchini slices whole

Sweat the zucchini and tomato combination for 15 minutes so that they lost their moisture and become almost caramelized

Preparation of the quiche mixture

Break the eggs into a large bowl

Add the cream and Espelette Pepper

Salt and pepper to taste

Blend until a light and airy homogenous mixture is obtained

Salt and pepper to taste

Baking the quiche

Add the tomato and zucchini mixture into the pre-cooked quiche crust

Add a layer of mozzarella over the tomato and zucchini base

Cover the top completely with the egg mixture and put in the oven

Bake for 20 to 30 minutes at 400°F (200°C) (th 6)

Serve warm or cold as desired

Suggestion

You might also want to add a few sundried tomatoes or chopped marinated vegetables to the preparation
I suggest you not be stingy with the pepper since the mozzarella has a tendency to neutralize flavors.